Fish Sauce. No. 14.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Yield: 1.0 quart
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

twenty-four large anchovies, bones and all
ten or twelve shalots
a handful of horseradish ↝ Horseradish [Mustard and other condiments]
four blades of mace ↝ Spices, mace, ground [Spices and Herbs]
one quart of Rhenish, or any white wine
one pint of water ↝ Water, tap [Tap water]
one lemon cut in slices ↝ Lemon, raw [Citrus fruits]
half a pint of anchovy liquor
one pint of claret
twelve cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
half a tea-spoonful of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]

Instructions (3)

Boil them till reduced to a quart.
Strain off and bottle the liquor.
Two spoonfuls will be sufficient to one pound of butter.

Original Text

Fish Sauce. No. 14.

Take twenty-four large anchovies, bones and all, ten or twelve shalots, a handful of horseradish, four blades of mace, one quart of Rhenish, or any white wine, one pint of water, one lemon cut in slices, half a pint of anchovy liquor, one pint of claret, twelve cloves, half a tea-spoonful of cayenne pepper: boil them till reduced to a quart; strain off and bottle the liquor. Two spoonfuls will be sufficient to one pound of butter.

[196]

Notes

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